Zui Feng Yuan Xiao Guan

Tender Gai Lan (Chinese broccoli) drizzled with a balanced sweet and savory oyster sauce. Crisp and refreshing, it's a classic Cantonese vegetable dish.

Fresh A-Choy (Taiwanese lettuce) stir-fried over high heat. Retains the crispness and original flavor of the vegetables, refreshing and not greasy.

Water spinach stir-fried with fermented bean curd. The unique savory flavor of the fermented bean curd perfectly complements the sweetness of the vegetables, creating a rich taste.

Fresh cabbage stir-fried over high heat. Crisp and sweet in texture, it's a simple yet popular home-style vegetable dish.

Fresh shiitake mushrooms seasoned with oyster sauce. The mushrooms are plump and juicy, and the oyster sauce adds a savory and sweet flavor.

A thick soup made with tender amaranth and small white fish. Smooth in texture, with a slightly salty and fresh taste of the sea.

A combination dish of vegetables and fresh shiitake mushrooms. Usually served braised, the vegetables absorb the umami of the mushrooms.

Classic Sichuan flavor, eggplant braised with minced meat, garlic, ginger, and broad bean paste. Soft and flavorful, savory and slightly spicy, very appetizing.

A traditional soup originating from Hangzhou, primarily made with minced pork, egg drops, and cilantro. The broth is thick and smooth, with a fresh and delicate flavor.

Similar to West Lake Pork Soup, but with minced beef. The broth is rich, the beef is tender, and it's usually seasoned with pepper.

A clear soup made with watercress and pork slices. The watercress has a unique sweetness, and the soup is light and cooling.

A refreshing fish slice soup with celery added for aroma. The fish is tender, and the broth has a light celery fragrance.

A soup made by simmering burdock root and pork ribs for a long time. The unique earthy aroma of burdock root combines with the meat broth, making it nourishing and mellow.

A traditional Taiwanese soup with the sourness of pickled mustard greens and chewy pork belly slices. The broth is sour and appetizing, a great choice to cut through richness.

A simple home-style soup made with shredded preserved mustard greens and shredded pork. Savory and fresh, the preserved mustard greens are crisp, and the shredded pork is tender.

A clear soup made with beef slices and fresh shiitake mushrooms. The broth is sweet and fresh, blending the aroma of meat with the umami of mushrooms.

Classic corn chowder with minced chicken and egg drops. Thick, creamy, and sweet, suitable for all ages.

A clear soup with a variety of seafood and tender tofu. The broth is fresh and delicious, with generous ingredients.

A premium soup made with dried scallops (conpoy) and pureed green vegetables (jade). Emerald green in color, full of the rich oceanic flavor of scallops.

A soup made by simmering mustard greens with salted eggs and pork slices. The mustard greens have a slightly bitter and sweet aftertaste, and the salted eggs add a unique savory and crumbly texture.

Large prawns are salt-baked. The shells are crispy and savory, and the shrimp meat is firm and sweet, suitable for pairing with drinks.

Fresh grouper steamed to retain its original freshness. The meat is delicate and springy, usually drizzled with shredded scallions and steamed fish soy sauce.

Thick-cut cod pan-fried until golden brown and crispy on the outside. Crispy exterior, with white, tender fish meat inside, rich in oils.

Fresh cod steamed to perfection, with extremely tender meat that melts in your mouth. Served with a light sauce that highlights the cod's natural oily aroma.

Fresh crab pieces stir-fried and baked with plenty of ginger and scallions. The crab meat absorbs the aroma of the spices, resulting in a rich and delicious flavor.

Plump mud crabs are steamed whole. This method best preserves the natural sweetness of the crab, with firm meat.

Fried fish slices drizzled with a sweet and sour sauce. Crispy on the outside and tender on the inside, sweet and sour, and appetizing. A popular traditional dish.

Stir-fried fish slices, emphasizing the tender and smooth texture of the fish. Lightly seasoned to preserve the fresh flavor of the fish.

Fish head pieces steamed or braised with fermented black bean sauce. The salty aroma of the black beans permeates the tender, gelatinous fish head, creating a unique flavor.

Fish head stir-fried with plenty of ginger slices and scallions. Removes fishiness and enhances flavor, the fish head meat is tender and very aromatic.

Large shrimp balls stir-fried with green vegetables (such as broccoli). The shrimp meat is springy and crisp, and the vegetables are a vibrant green, pleasing to the eye.

Fried shrimp balls mixed with mayonnaise, usually served with canned fruit or pineapple. Similar to pineapple shrimp balls, with a sweet and sour taste, a favorite among children.

Prawns are deep-fried and then tossed in a special soy sauce mixture (豉油皇). The shells are glossy and crispy, and the sauce is rich and flavorful.

Large prawns are steamed with a generous amount of minced garlic. The garlic aroma is strong, and the shrimp meat is sweet and fresh. The essence at the bottom is the highlight.

Fresh shrimp and scrambled eggs. The eggs are semi-cooked and tender, the shrimp are crisp, and the texture is smooth and mellow.

Fresh squid cut into flowers, stir-fried with black beans and green peppers. The squid is crisp, with a savory and slightly spicy flavor.

Dried squid or cuttlefish, deep-fried and sprinkled with salt and pepper. Crispy on the outside and chewy on the inside, it's an excellent appetizer with drinks.

Two crisp ingredients (usually jellyfish head, squid, chicken gizzards, or whelk, etc.) stir-fried with green vegetables. Rich in texture.

Stir-fried double crisps with a rich and spicy XO sauce. The umami of the dried seafood perfectly combines with the slightly spicy sauce.

Beef tripe drizzled with hot scallion oil. The tripe is crisp and full of scallion aroma, a refreshing cold or hot dish.

Fresh beef slices are quickly blanched to retain their original tenderness. Usually served with soy sauce for dipping.

Beef slices stir-fried with oyster sauce. The meat is tender and smooth, full of the savory and sweet flavor of oyster sauce.

Gai Lan (Chinese broccoli) stir-fried with beef. The crispness of the Gai Lan contrasts with the tender beef, creating a rich texture.

Beef stir-fried over high heat with large pieces of scallions. The beef is fragrant, the scallions are sweet, and it's very appetizing.

Beef slices stir-fried with black beans and green peppers. Savory and slightly spicy, the black beans give the beef a unique flavor.

Beef stir-fried with a South Asian-style satay sauce. Rich in spices, peanut aroma, and a hint of spiciness.

Green peppers, sliced or diced, stir-fried with beef. The unique flavor of the green peppers permeates the beef, which has a crisp texture.

Celery stir-fried with beef slices. The celery has a fresh aroma and a crisp texture, balancing the richness of the meat.

Beef slices stir-fried with eggs. The egg mixture is semi-cooked, coating the tender beef, resulting in a smooth texture.

Beef stir-fried with pickled mustard greens. The sour and salty flavor of the pickled mustard greens enhances the sweetness of the beef, making it very appetizing.

Beef brisket stewed in a clay pot. Retains the original flavor of the beef, which is stewed until tender and flavorful. Other ingredients like radish absorb the meat juices.

Beef brisket braised in soy sauce. Red and glossy in color, rich and savory in flavor, with tender and moderately cooked beef brisket.